The very best breakfast sandwich in town….or rather, in your home
This breakfast sandwich is a copycat recipe for my absolute favorite breakfast sandwich in Boston.
I’m not saying that I’ve tried every egg and cheese sandwich in the city, that would be ludicrous, delicious, and simultaneously detrimental to my health and wallet.
Rather, this is the best one I’ve had and it has stuck with me because:
I looked forward to my occasional breakfast sandwich at Ula in Jamaica Plain for days before I had it. Back when I was living in Boston I was working a standard 9-5 (more like 8 – 6, you get it) where I needed to be in the office unless I was in a meeting with a client.
On the rare days off or random weekday holidays, I’d plan ahead to walk down to Ula to get my breakfast sandwich and one iced NOLA latte (that chicory just hit different). It was my routine, a treat for myself, a reprieve from the long, tedious hours at work.
It was my happy place. EVEN if I was going there to work! That really says something about my situation back then, doesn’t it? I knew I needed to be able to work remotely, to manage my own schedule and client work, though that’s a story for another day.
For today, we’re still talking about the breakfast sandwich, the one that’s decadent without feeling a sickening indulgence. It’s perfectly balanced with the rosemary maple butter and the white cheddar cheese – and yes, unless you consume a veg diet, you always add the bacon.
Here’s how to make your own!
One brioche bun, halved
Sharp white cheddar cheese, sliced thinly
2 pieces of bacon
1 tsp rosemary, minced
1 tsp butter
1 tsp maple syrup
*Makes one sandwich
1. Make your rosemary maple butter by whipping up the rosemary, butter, and syrup until combined.
2. Cook your bacon however you’d like (baked or right on the stove). At this point, throw your bun in the oven for a few minutes to toast it until golden brown on the inside.
3. Cook your egg – I like to soft scramble mine by whipping it, then heating in a pan over medium-low heat and scraping the sides of the pan, into the middle until the egg is fully cooked (about 4-5 minutes). Then, fold it over so that it can sit nicely on the bun.
4. Slather your bun with the rosemary maple butter, then top with cheese, egg, and bacon.
Now you, too, can enjoy my self-proclaimed best breakfast sandwich ever.
If you happen to ever swing by Ula, know that their rosemary maple butter is a little creamier than this one – if you find out their actual recipe, please share it with me 😂